Abstract

The aim of this review is to give an overview of the main techniques used and the subsequent quality changes of fish from the harvest to the plate. Fish is often considered to be a difficult culinary object due to the fact that it is easily spoiled, prone to oxidation and developing off-flavors due to wrong handling. The preservation of the sensory and nutritional quality of fish is significantly influenced by several parameters. In this review, commonly used storage and preserving methods applied for fish will be presented and their effects on the general quality aspects will be highlighted. It is important to adapt the processing to the special requirements that a product, prone to bacterial spoilage and oxidation, as fish has. However, if storage techniques are combined and applied in an innovative way, products with a high-quality, good sensory properties and a beneficial nutritional value will be achieved.

Published in

Journal of Food Processing and Preservation
2015, Volume: 39, number: 6, pages: 1206-1215

UKÄ Subject classification

Food Science


Publication identifier

DOI: https://doi.org/10.1111/jfpp.12337

Permanent link to this page (URI)

https://res.slu.se/id/publ/89289